Cream of wild mushroom soup

Cream of wild mushroom soup


1 person made this

About this recipe: This perennial favourite is a rich, filling and a healthy way to make use of those end of season mushrooms.

JohnnyDigby Oxfordshire, England, UK

Serves: 4 

  • 25g dried porcini mushrooms (ceps)
  • 50g butter
  • 1 onion, finely chopped
  • 1 garlic clove, sliced
  • 1 to 2 thyme sprigs
  • 400g mixed wild mushrooms
  • 850ml vegetable stock
  • 200ml tub crème fraîche
  • 4 slices white bread, about 100g, cubed
  • chives and truffle oil, to serve

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Bring a kettle to the boil. Pour the water over the dried porcini just to cover.
  2. Heat half the butter in a saucepan. Gently cook and stir the onion, garlic and thyme for 5 minutes until softened and starting to brown.
  3. Drain the porcini, reserving the juice. Add to the onion with the mixed wild mushrooms. Leave to cook for 5 minutes until they go limp.
  4. Pour over the stock and the reserved mushroom juices. Bring to the boil, then simmer for 20 minutes.
  5. Heat the remaining butter in a frying pan. Fry the bread cubes until golden. Drain on kitchen paper.
  6. Stir in crème fraîche, then simmer for a few more minutes. Blitz the soup with a hand blender or liquidiser. Pass through a fine sieve, then serve with the croutons, chopped chives and a drizzle of truffle oil.

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